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eating-quality
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  食味品质
     So fertilization level of K_2 (8 Kg of K_2O_5 per 667m~2) was considered to yield spikes with high nutrition quality, eating-quality and outside look.
     因此我们认为以K_2施钾水平(施K_2O_5 8Kg/667m~2)下的果穗不但食味品质优,口感好,而且外观品质也比较好。
短句来源
     Progresses in the Studies of Genetic and Molecular Bases of Eating-quality in rice
     稻米食味品质的遗传和分子生物学基础研究
短句来源
     Eating-quality is one of the most important qualities for rice.
     食味品质是最重要的稻米品质性状之一。
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     The inheritance,improvement of GC and the relationship with eating-quality were discussed in present paper.
     最后对胶稠度的遗传与改良及与食味品质的关系等方面进行了讨论。
短句来源
  “eating-quality”译为未确定词的双语例句
     Zhongnuo 1 .was used as material in this research. Through the combination of field test, indoor quality analysis and degustation of steamed fresh spike, the influence of 4 nitrogen levels and 4 potassium levels to the dynamic variation of quality compositions, harvesting-optimum period and eating-quality were researched.
     本试验以目前国内推广面积大、品质优良、食味口感佳的糯玉米品种-中糯1号为材料,采用大田试验和室内品质分析以及鲜穗蒸煮品尝相结合的技术路线,研究了4个氮肥水平和4个钾肥水平对中糯1号鲜食期籽粒灌浆进程中,各品质成分动态变化影响以及对最适采收期和食味品质的影响,结果表明:
短句来源
     Approach of Study on Factors Affecting the Fresh Eating-quality in Waxy Corn
     影响糯玉米鲜食品质因素的研究
短句来源
     Palatability characteristics were compared between cultivars in Tianj in and Japanese district. The average value of overa ll eating -quality of Tianjin cultiv ars was -0.42,lower than that of Japanese cuitivars -0.05.There w as no significant difference between Tianjin cultivars and Japanese cultivars in physicochemi cal properties.
     对天津主栽品种和日本水稻品种的食味特性进行比较表明,感官鉴定综合评价的平均值,天津品种(-0.42)低于日本品种(-0.05)。
短句来源
     There is a significant correlation betw een overall eating -quality and amylose content protein content or maximum viscosity. The relative exte nt of influence of amylose content ,protein content and maximum viscosity on overall earting-quality was estimated about 8∶7∶5by the comparison of the standard partial regression coeffcients.
     复回归分析结果表明,综合评价与直链淀粉含量、蛋白质含量以及最高粘度之间呈极显著相关,直链淀粉含量、蛋白质含量以及最高粘度对综合评价的贡献率为8∶7∶5。
短句来源
     In millet breeding,good eating-quality breeding materials is too limited and the breeding method too backward to meet quality requirement in the market.
     在谷子育种研究中,食用品质基础研究薄弱,品质改良手段滞后,不能适应生产和市场对谷子品种的要求。
短句来源
  相似匹配句对
     The Realm of Eating
     吃出来的境界——苏轼食品诗管窥
短句来源
     Eating Flowers
     花香花浓谈食花
短句来源
     Trash-eating Machine
     能吃垃圾的机器
短句来源
     Touching on Food-eating Culture
     略谈饮食文化
短句来源
     (4) Good grain and eating quality.
     ④品质达部颁一级优质米标准;
短句来源
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  eating-quality
Texture is a major component of consumer preference for eating-quality in apple.
      


A rice eating quality index, gelatinization temperature (GT) was genetically analyzed with the materials of three lines and F_2 of hybrid rices.Following results were obtained. 1. The gelatinization temperature in parental lines Zheng San 97A and Xian Dang 1 scored average 1.68 and 1.88, which were classified as high GT type, while that in other three parental lines reached 6.13, 6.94 and 6.14, which are low GT type. In three F_1 hybrids, the mean scores were 1.73, 1.65 and 1.71, appearing as high GT type....

A rice eating quality index, gelatinization temperature (GT) was genetically analyzed with the materials of three lines and F_2 of hybrid rices.Following results were obtained. 1. The gelatinization temperature in parental lines Zheng San 97A and Xian Dang 1 scored average 1.68 and 1.88, which were classified as high GT type, while that in other three parental lines reached 6.13, 6.94 and 6.14, which are low GT type. In three F_1 hybrids, the mean scores were 1.73, 1.65 and 1.71, appearing as high GT type. 2. The distribution of GT in F_2 showed a bimodel curve and skewed to left, which agreeed with a segregation ration of 12∶1∶3, with no significance by x~2 test. Therefore, the high GT was controlled by two pairs dominant genes with epistatic gene effect. 3. The seed purity of Gan Hua 2 (IR24 x Xian Dang 1) can be identified due to dominant gene in high GT.

本文以KOH扩散法分析了汕优3号、汕优6号、赣化2号等三个杂交水稻双亲、F_1和F_2的糊化温度。结果表明五个供试亲本分别归属于二种不同的糊化温度类型。珍汕97A、献党1号的平均糊化温度级别是1.68、1.88,为典型的高糊化温度类型;而IR661、IR26、IR24的平均糊化温度级别为6.13、6.94、6.14,是典型的低糊化温度类型。三个F_1无论是高×低,还是低×高,它们的平均糊化溫度级别是1.73、1.65、1.71,均表现为高糊化温度。三个F_2糊化溫度分离都呈偏态双峰曲线分布。根据各组合中高、中、低三种类型的籽粒数,可以得到12:1:3的分离比,经X~2测定,三个X~2值都小于PO.01,无显著性差异。因此,可以认为,高糊化温度是个显性性状,是由二对基因控制的,而且,基因间具有上位效应。另外,利用高糊化温度是显性的特点,测定了赣化2号(IR24×献党1号)组合的种子纯度。结果表明,杂种和母本间的差异显著。因此,通过糊化温度测定可以测定该组合F1杂种的纯度。同时,本文还针对杂交水稻米质差的情况,提出了改进意见。

Chinese famous chestnuts espcially produced in Yan-mountain area possess a very nice quality and well known to the Japanese.Is is one the important nuts for export. Chestnuts were transported and stored at ordinary amibient temperature, with poor equipment and rough practice, so weight loose, quality deterioa- tion, rot and seed germination were main problems, since long time. This study carried on experiment from 1980 to 1985, showed a nice eating quality of Chinese chestnuts by chemical analysis.The storage...

Chinese famous chestnuts espcially produced in Yan-mountain area possess a very nice quality and well known to the Japanese.Is is one the important nuts for export. Chestnuts were transported and stored at ordinary amibient temperature, with poor equipment and rough practice, so weight loose, quality deterioa- tion, rot and seed germination were main problems, since long time. This study carried on experiment from 1980 to 1985, showed a nice eating quality of Chinese chestnuts by chemical analysis.The storage chara- cteristics of chestnuts were also abserved. The transporting chain was carried under low temperature and high humidity. The comprehensive tech- nique includes picking ripe nuts, prestoring in wet-sand, packing in PVC film bags, precooling in cold store and quick transporting. Under temperat- ure of -2-0℃, CO 2<50% and RH above 90%, chestnuts could be stored for 7-10 months with pretty good quality. By using this technique,chestnuts export to Japan had achieved success evidently.

中国板栗以其优良品质驰名中外,尤以燕山一带生产的板栗,它是主要的外销果品之一。长期以来,我国板栗的贮藏和运输,处理粗放,设备简陋,且在常温下进行,因而造成失重、发芽、变质与腐烂等问题,急待改进提高。通过1980年至1985年研究,证明中国板栗的优良品质和它的贮藏性状,采用了低温和高温的流通链方式。主要技术包括:采收成熟的栗子、湿沙预贮、良好包装、预冷、快速运输和冷藏。采用冷藏可以延长板栗的贮藏寿命并保持优良的品质,将板栗装在聚乙烯薄膜袋内,置于温度-2~0℃,相对湿度90%以上,在CO_2低于5%条件下,可贮藏7~10个月。试验证明低温是保证收获后板栗质量的重要条件,冷链流通是今后外销板栗获得成功必需采取的措施。

The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent value...

The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent value in average amylose content, ttence, it will be useful to understand these facts for selecting parents on hybrid rice quality breeding.

研究了29个杂交组合米粒外观品质和32个杂交组合的稻米蒸煮食味品质与其相应亲本的关系。一般来说杂交稻稻米的粒长、粒宽和垩白是双亲的中值,粒厚和粒重超双亲中值;糊化温度和胶稠度处于双亲之间,直链淀粉含量则与双亲中值无显著差异,但在不同炎型组合间表现不一致。这为优质杂交稻的选育提供了亲本选择的理论依据。

 
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